Best-of-the-West Bean Salad

Serving Size: 8
Prep Time:
Total Time:


  • 0.75 cup PaceĀ® Picante Sauce
  • 2 Tbsp chopped fresh cilantro leaves
  • 2 Tbsp red wine vinegar
  • 1 Tbsp vegetable oil
  • 1 large green pepper, diced (about 1 cup)
  • 1 medium red onion, very thinly sliced (about 1/2 cup)
  • 1 Can (about 15 ounces) kidney beans, rinsed and drained
  • 1 Can (about 15 ounces) pinto beans, rinsed and drained


Stir the picante sauce, cilantro, vinegar, oil, pepper, onion, kidney beans and pinto beans in a medium bowl. Cover and refrigerate for 2 hours, stirring occasionally during chilling time. Garnish with additional cilantro.